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In this course students will be trained in menu planning and patient counseling, financial control, personnel management and performance standards in a food and nutrition department. It provides knowledge and skill development in applying the principles of nutrition and diet therapy to menu planning, staff training, patient teaching, promoting sales through marketing and merchandising, and maintaining high standards of food quality. Students learn how to evaluate nutrition fads and fallacies, participate as a member of a health care team, counsel clients on special diet needs, use computer applications in food service management, manage and coordinate catering activities and cafeteria promotions.